Try it at home

Lonely Planet (UK) - - Journal -

Cook 4 slices of ba­con (diced) in a Dutch oven over medium-high heat un­til fat has ren­dered. Re­move ba­con from pan and add 500g diced onion and 340g chopped celery to ba­con drip­pings. Cook for 5 min­utes or un­til veg­eta­bles are ten­der. Stir in 375ml wa­ter and 725g peeled, cubed pota­toes. Sea­son with salt and pep­per. Boil un­cov­ered for 15 min­utes or un­til pota­toes are ten­der. Pour in 700ml sin­gle cream and add 3 ta­ble­spoons but­ter. Drain 2 (283g) cans of clams, re­serv­ing the liq­uid. Add the clams and half of the clam liq­uid into the soup, cook­ing for 5 min­utes, but do not boil. Sprin­kle with the ba­con and serve with crack­ers.

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